Savory Sous Vide Chicken Thighs with Rice and Broccoli
Juicy and flavorful chicken thighs cooked to perfection using sous vide method, served with fluffy rice and tender broccoli for a nourishing and satisfying meal. Prepare in advance, freeze, and reheat for a quick, healthy dinner that won't break your calorie count.
ingredients
- 2 boneless, skinless chicken thighs (8 oz total)
- 1 cup broccoli florets
- 1 cup cooked white rice
- 2 teaspoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
steps
- 1.
Preheat the sous vide water bath to 150°F (66°C).
- 2.
Season the chicken thighs with garlic powder, paprika, thyme, salt, and pepper.
- 3.
Place each chicken thigh in a separate sous vide bag and add 1 teaspoon of olive oil to each bag.
- 4.
Seal the bags using the water displacement method and cook in the sous vide water bath for 1.5 hours.
- 5.
Once cooked, remove the chicken thighs from the bags and pat dry.
- 6.
Preheat the instant pot on sauté mode and add a teaspoon of olive oil.
- 7.
Sear the chicken thighs in the instant pot for 2 minutes on each side until browned.
- 8.
Remove the chicken thighs and set aside.
- 9.
Add the broccoli florets to the instant pot and sauté for 2-3 minutes until slightly tender.
- 10.
Add the cooked white rice to the instant pot and stir to combine with the broccoli.
- 11.
Season with salt and pepper to taste.
- 12.
Divide the rice and broccoli mixture onto two plates and top each with a chicken thigh.
